Description
Low-carb sausage boats filled with cream cheese, jalapeños, and cheddar cheese.
Ingredients
Scale
- 1 lb pork sausage
- 2 large jalapeños, seeded and diced
- 4 oz cream cheese, softened
- 1 cup shredded cheddar cheese
- 1/4 cup chopped chives
- Salt and pepper to taste
Instructions
- Preheat oven to 375°F (190°C).
- Slice sausages lengthwise to create boats.
- In a bowl, mix cream cheese, diced jalapeños, cheddar cheese, and chives. Season with salt and pepper.
- Fill each sausage boat with the cheese mixture.
- Place filled sausage boats on a baking sheet.
- Bake for 20-25 minutes, or until sausage is cooked through and cheese is bubbly and golden.
- Garnish with extra chives if desired.
Notes
- For milder flavor, remove all seeds and membranes from the jalapeños.
- You can use other cheeses like Monterey Jack or pepper jack.
- These can be made ahead and reheated.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Appetizer/Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 sausage boat
- Calories: 350
- Sugar: 2g
- Sodium: 700mg
- Fat: 30g
- Saturated Fat: 12g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 20g
- Cholesterol: 90mg
Keywords: keto, jalapeño, popper, sausage, low carb, appetizer, gluten free